GUCCIO RISTORANTE

Chef Marco was born in Milano, North Italy. The Guccio family origins have roots in two Southern region: Sicily and Calabria. Every summer break, it was family tradition to visit Nonna’s place in Calabria. There he learned to prepare meals for the family from his grandmother
Raw, fresh and colourful produce and seafood are hallmarks of Southern Italian cuisine. This formed Chef Marco’s foundational culinary philosophy. He subsequently receiving formal culinary training at the tender age of 13 in the North at Carlo Porta, when he acquired mastery of the more distinguished and complex Northern Italian Cuisine. At 18, Chef Marco’s passage into the fine-dining scene in London signified the next metamorphosis of his culinary style. From the rustic home-made, hearty family meals to further reinterpretation and refinement of the processes and presentation; herein lies the charming culmination of Old and New World notions found in Chef Marco’s signature cooking style.

We recently visited Chef Marco’s Guccio and highly recommend the wonderful seasonal Degustation Menu:

Gamberi – Caviale : NewZealand prawns ‘tartare’, tomato and orange, Oscietra caviar, green pea cream
Granchio– nero di seppia: Home-made ‘tagliolini’ with Australian crab,squid ink sauce, grated Sardinian ‘bottarga’

Polipo-Melanzana : Poached and pan-fried Mediterranean octopus, marinated tomatoes, Sicilian eggplant purée

Piccione– pesca : Sous-vide and pan-seared pigeon from ‘Provence’, rosemary yellow peach seasonal ‘romanesco’, wild berry sauce
Cioccolato – lampone : 55% Valrhona chocolate mousse, salted crumble, raspberry coulis
At Guccio’s, one is invited to not only savour exclusivity but be a part of the authentic Italian Hospitality. Chef Marco thoughtfully curated his menus in hope of bringing diners 10,000 miles to experience what his homeland has to offer. This is most pronounced in his Seasonal Tasting Menu which features grand crus from the coast to the valleys offered in the signature Guccio style. Tel62241684



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